FRENCH DIP SANDWICHES
Served with herbed potatoes
Don’t let the name fool you, this is an American thing. Usually made with roast beef.
You can use nyama choma , or just regular beef. If you start with raw beef, then I suggest cutting into pieces then frying in oil till cooked first.
INGREDIENTS:
1kg beef
1 chopped onion
1 clove pressed garlic
2 stalks chopped celery
1 chopped carrot
1tsp dried parsley
Pinch salt and pepper
Oxtail soup mix (optional)
Packet hotdog buns
Grated cheddar cheese
PROCEDURE:
Fry the onion and garlic with 2tbsp of oil till soft. Add the herbs, seasoning, celery and carrot. Fry for 5 min.
Drop in the chunks of nyama choma or fried meat. Add boiling hot water till the meat is covered.
Simmer till the water reduces by half and meat is tender. Remove the meat and chop it up. If you like, at this point you can add 1tbsp soup mix to the stock ( I usually don’t).
Butter the hotdog buns fill them up with the meat. Top with grated cheese and toast in oven. Or, heat in microwave for 10 sec, just till the cheese melts.
Serve with the stock in a side bowl for dipping.
You can use nyama choma , or just regular beef. If you start with raw beef, then I suggest cutting into pieces then frying in oil till cooked first.
INGREDIENTS:
1kg beef
1 chopped onion
1 clove pressed garlic
2 stalks chopped celery
1 chopped carrot
1tsp dried parsley
Pinch salt and pepper
Oxtail soup mix (optional)
Packet hotdog buns
Grated cheddar cheese
PROCEDURE:
Fry the onion and garlic with 2tbsp of oil till soft. Add the herbs, seasoning, celery and carrot. Fry for 5 min.
Drop in the chunks of nyama choma or fried meat. Add boiling hot water till the meat is covered.
Simmer till the water reduces by half and meat is tender. Remove the meat and chop it up. If you like, at this point you can add 1tbsp soup mix to the stock ( I usually don’t).
Butter the hotdog buns fill them up with the meat. Top with grated cheese and toast in oven. Or, heat in microwave for 10 sec, just till the cheese melts.
Serve with the stock in a side bowl for dipping.
HASH BROWNS
HASH BROWNS:
A staple of the American breakfast joints. We don’t usually have these so to us they make an exotic breakfast. To me, at least. And, they are super easy and tasty...
INGREDIENTS:
1 Onion
3 Medium potatoes
Pinch of salt and pepper
Serves one
PROCEDURE:
After peeling the potatoes, grate them and put in a clean cloth. Gather into a ball and squeeze all the water you can out of them.
Chop the onions finely.
Mix all the ingredients and make into two square patties.
They won’t be well stuck together and will be slightly fragile.
Heat oil in a pan like you are going to fry some eggs.
Once you transfer the patties into the oil, they’ll hold together. Like magic. Trust me. (I don’t even know who discovers stuff like this.)
Fry on a medium flame till each side is golden brown.
Delicious!
A staple of the American breakfast joints. We don’t usually have these so to us they make an exotic breakfast. To me, at least. And, they are super easy and tasty...
INGREDIENTS:
1 Onion
3 Medium potatoes
Pinch of salt and pepper
Serves one
PROCEDURE:
After peeling the potatoes, grate them and put in a clean cloth. Gather into a ball and squeeze all the water you can out of them.
Chop the onions finely.
Mix all the ingredients and make into two square patties.
They won’t be well stuck together and will be slightly fragile.
Heat oil in a pan like you are going to fry some eggs.
Once you transfer the patties into the oil, they’ll hold together. Like magic. Trust me. (I don’t even know who discovers stuff like this.)
Fry on a medium flame till each side is golden brown.
Delicious!
BEER BATTER CALAMARI
BEER BATTER CALAMARI
I looove seafood. And calamari is great. Especially, in a nice crisp batter.
I cleaned my own calamari and if you are squeamish then, do not attempt it. Buy the ready-made rings from the supermarket freezer. But fresh is always best.
INGREDIENTS:
½ - ¾ kg Calamari
1 cup self raising flour
2 eggs
½ cup beer (yes beer. I used Tusker, you can use whatever.)
Pinch of salt and pepper
PROCEDURE:
Dust the calamari with some flour from the packet.
Mix the flour and eggs. Add the beer. Put in the salt and pepper. Mix well.
Dip some rings and deep fry in hot oil a batch at a time. Like 2 minutes per batch.
Serve with a lemon wedge and mayonnaise dip or aoli.
I looove seafood. And calamari is great. Especially, in a nice crisp batter.
I cleaned my own calamari and if you are squeamish then, do not attempt it. Buy the ready-made rings from the supermarket freezer. But fresh is always best.
INGREDIENTS:
½ - ¾ kg Calamari
1 cup self raising flour
2 eggs
½ cup beer (yes beer. I used Tusker, you can use whatever.)
Pinch of salt and pepper
PROCEDURE:
Dust the calamari with some flour from the packet.
Mix the flour and eggs. Add the beer. Put in the salt and pepper. Mix well.
Dip some rings and deep fry in hot oil a batch at a time. Like 2 minutes per batch.
Serve with a lemon wedge and mayonnaise dip or aoli.
MAKE YOUR OWN BACON!!Aaaah, bacon. Making your own bacon is a cinch! Aaaand, in keeping with our theme, VERY easy on the pocket.
I started with 1.5kg pork belly (i love the fatty streaky bacon). You can use pork loin (no, this is not at the crotch of the pig, rather the meat that runs parallel to the back bone. I know, totally mis-named, but what can you do?) to make back bacon. 400g of streaky Farmers Choice bacon at the time of writing this is sh600. This recipe yields 3 times that, 1200g. And costs only sh900. INGREDIENTS: 1.5kg pork belly in one slab with rind still on 900g Sea salt ( I used Nakumatt sea salt, I didn’t find the usual Kings that I use. It worked OK) 900g Brown Sugar 8tbsp Paprika 4tbsp Black pepper Space in your fridge PROCEDURE: DAY 1 Wash the whole bacon slab. Dry it with a kitchen cloth. Mix 300g sea salt, 300g sugar and 2tbsp paprika and 1tbsp black pepper in a bowl. Rub all over the pork. Be sure to stuff it into any creases. Use the whole mix. Really put it on. Put it in the fridge, skin side down. DAY 2 Fluid will have drained out of the meat onto the tray. A thick, sludgy fluid thanks to the sugar. Remove this. Mix more salt sugar spices, same measurement. Again, put all over. Into creases as well. Put back in fridge skin side up. DAY 3 Remove moist rub. Add new rub- half of what we did before. Into the fridge skin side up. DAY 4 Add rub- the last half, put in fridge. DAY5 Wash the bacon well. Remove all rub. Put it on a grill tray and leave to dry in a cool place for at least 12hr. Skin it. The skin will be TOUGH! Remove excess fat. Slice lengthways. The strips won’t be very thin. Unless you own a fancy-shmancy meat slicer in which case, you are on the wrong site... Hehehe, joking. If the bacon comes out too salty, then just soak in water with a little sugar and spice- no salt 30 min before cooking. It will be perfect. The bacon rashes can be frozen for up to a month. (Maybe longer.) There will probably be a lot of excess fat. Keep this to use in your other fat needs. Lard is apparently quite a healthy fat according to new stories. This is THE BEST news.... *If you like, and if you’ve got energy, you can smoke your bacon for some hours. Do this after washing. Use fruit woods like orange wood, apple wood. Random woods may be poisonous. Light the wood outside and hang the slab above the smoke. Not too close to the fire though. And you will have to check on it a lot. Do this for 4hr. |
BACON PHOTO JOURNEY |